Butterbean Cake with Cucumber Tomato Salad

March 12, 2019 By: Comments
Tagged: Peppers Peppers. Summer Dinner Summer Dinner. Dinner Dinner. Healthy Healthy. Avocado Avocado. Vegetables Vegetables. Vegetarian Vegetarian. Southern Woman's Show Southern Woman's Show. Healthy Lunch Healthy Lunch. Onions Onions. Healthy Dinner Healthy Dinner. Salads Salads. Tomatoes Tomatoes. Quick Dinner Quick Dinner. Our Brands Our Brands. Easy Salad Easy Salad. Taste of Inspirations Taste of Inspirations. Vegetarian Dinners Vegetarian Dinners. Beans Beans. Cucumber Cucumber. Food Lion Food Lion. Main Dish Main Dish.
7 Minutes
15 Minutes
Are you looking for a meatless alternative? Try this Butterbean Cake with Cucumber Tomato Salad, just in time for the Spring!


Select ingredients:


  1. Mix lima beans and white beans in saucepan and cook until warmed through. Divide mixture in half; mash one half of the beans, leaving the rest whole.
  2. Heat oil in skillet over medium-high heat. Add diced yellow onion, stirring frequently until caramelized.
  3. Combine beans, onion, roasted peppers, feta cheese, and season with salt and pepper. Form into 5 oz. cakes.
  4. Coat each cake in break crumbs, and saute in cooking oil until browned on both sides.
  5. Toss salad ingredients together and put atop bean cake to serve.